Job talk: Process operator Leon Sijbers
If there is anyone who knows how the pastry bakery in Sevenum has changed over the years, it is Leon Sijbers. Trained as a baker, he started working as a temporary worker in the bakery in March 1997. He has now been working there for almost three decades, now as Process Operator 3, and still with great pleasure.
Master of the process
Leon is responsible for the ins and outs of one of the lines in the bakery. “I'm starting with the start-up, together with the team leaders. Then I'll get to work on my lists. I make sure everyone is in the right place and that all items are present. And if something is missing, I'll make sure it gets there.”
His working day is dynamic: switching between technology, logistics, and control. “A colleague once brought a pedometer. He ran 16 kilometers on a normal day, that says something.” On Friday — the busiest day of the week — that's probably even more.
Structure and organization
And while we're on the subject of steps: Leon likes to be one step ahead of problems. “I like to work a few pies ahead. Sometimes you only have to make thirty out of a kind, that's how it happened. Then the items for the next species should already be ready.” So structured work — because it has to be done, but it's also in its nature: “At home, everything is also in the same place.”
Work more efficiently and lightly
The work process has changed considerably over the years. “We used to have four separate lines. Now we have two main lines where the entire process — from bavaroise to packing — takes place at once. Much more efficient.” The work is also less strenuous. “In the past, tightening was really a man's job. Lift heavy buckets of raw materials high, large basins. Now we have a kind of food processor with an elevator. Everyone can do it now.”
Efficiency with an eye for people
Leon guides his colleagues with dedication. “You have to be all-round. And you have to train people properly. There are ten types of chocolate for the decorations, each cake has its own finish. You need to know all that.” That is why he is still on the line regularly. Just give your legs a rest and refresh your knowledge. What makes him the most proud? “That with more and more people without bakery training, we can still make a beautiful product every day. That is not always easy, but it works. The customer is happy, we are happy.”
No pie, just satisfaction
Although he stands between pies every day, Leon actually never eats them at work. “There are plenty of them in the fridge, but I only take them when I have something to celebrate. A sandwich is enough.” At home, he does have his favorites: “Rice pie with whipped cream. Or a strawberry pie in the summer.”
WORKING AS A PROCESS OPERATOR AT BAKKER GOEDHART
At Bakker Goedhart, you work in a close-knit team on beautiful products. Whether you have a bakery background or not — if you show commitment, you get opportunities. As Leon says, “If you have talent, we'll invest in you.” Discover your options on our jobs page. Together, we make it happen every day!